Inferior peaches, and those that are not fully ripe, are best preserved
in the following manner: Pare and halve them, and take out the
stones--lay the peaches in a deep dish, and to each layer of peaches put
a layer of brown sugar. Three-quarters of a pound of sugar to a pound of
the peaches, is sufficient. Let the peaches remain until the next
day--then put them on a moderate fire, without any water, and let them
stew slowly about twenty minutes. Peaches preserved in this way, are
very nice for puffs.